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The crêpe, a symbol of Breton gastronomy, can be eaten either as a savoury or sweet dish. For its savoury version, we follow the traditional recipe of High Brittany, using only buckwheat flour (gluten-free); the crêpes are then commonly referred to as “galettes.” For its sweet version, the crêpe is prepared with a mixture of egg, wheat flour, sugar and milk.

Mon Closed
Tue 11am-9pm
Wed 11am-9pm
Thur 11am-9pm
Fri 11am-9:30pm
Sat 10am-9:30pm
Sun 10am-3pm